Croque monsieur my way or a little indulgence on rainy evenings

Name: Croque monsieur my way or a little indulgence on rainy evenings - Veronica C.
Ingredients: 2 slices of thin bread with milk for tramezzini; 2 cubes of frozen spinach; 1 small walnut of butter; 200 ml of milk; cheese; 1 tomato; salami; salt; pepper; nutmeg

Sandwiches - Croque monsieur my way or a little indulgence on rainy evenings by Veronica C. - Recipia

When several rainy days pile up in a row, I often find myself preparing warm oven sandwiches. Homemade croque monsieur, adapted with what I have on hand, is one of the quickest and heartiest ways to save a gloomy evening. This time, I made both a version with salami and a vegetarian one with tomatoes and spinach. You don't need any fancy ingredients, and it doesn't create a lot of dishes. Quick Info Total time: about 30 minutes Preparation time: 10-15 minutes Baking time: 10-15 minutes Servings: 2 large sandwiches or 3 smaller portions if cut smaller Difficulty: easy Recipe type: warm snack or quick dinner Ingredients 2 thin slices of sandwich bread (or any other thin-sliced bread) 2 cubes of frozen spinach 1 small knob of butter 200 ml milk approximately 50 g grated cheese (I used what I had: cheddar, gruyere, mozzarella – any type that melts easily works) 1 tomato salami (a few thin slices, to taste) salt pepper nutmeg Instructions 1. Cut the sandwich bread slices into three equal pieces. You will end up with 6 rectangular slices, suitable for assembling. 2. Prepare the cheese sauce: heat 150 ml of milk (from the 200 ml) over low heat. Add the grated cheese, a small pinch of salt, pepper, and a little nutmeg. Stir continuously for a few minutes until the cheese melts and you get a thin but cohesive sauce. If it thickens too much, add a little more milk. 3. For the filling: melt the butter in a small pan and add the 2 cubes of frozen spinach. Sauté over low heat with a pinch of salt until the spinach is completely thawed and the liquid has evaporated. Set aside. 4. For each sandwich (croque monsieur), you need three slices of bread. One of them should be soaked in cold milk – just enough to soften slightly, not to soak completely. The other two should be briefly toasted on each side in a non-stick pan without oil. The bread should be lightly browned, not completely dried out. 5. Preheat the oven to 200 degrees Celsius, with ventilation. 6. Line a baking tray with parchment paper. 7. Assemble the sandwiches: – For the croque monsieur with salami: place a slice of toasted bread at the bottom. Spread the sautéed spinach over it. On top, add thin slices of cheese (or cheddar) and cover with the slice of bread soaked in milk. Then add the salami slices, another slice of toasted bread, and finally pour the warm cheese sauce over the top. – For the vegetarian version: follow the same steps, but replace the salami with thin slices of tomato. The rest of the order remains the same. 8. Place the sandwiches on the prepared tray and bake for 10-15 minutes, until the cheese sauce melts and lightly browns on top. 9. Let them rest for 2-3 minutes before cutting, otherwise they may fall apart. Why I make this recipe often This is one of the snacks I return to when I want something warm, quick, and easy to adapt to what I have in the fridge. It doesn’t create a big mess, and I can mix and match ingredients to my liking. It works well as dinner, not just as a snack. Tips and Variations Tips Sandwich bread is ideal, but you can use any thin, denser slice of bread. Don’t soak the bread too long in milk – just enough to quickly soften, not to fall apart. If using frozen spinach, make sure to drain it well before adding it to the sandwich. Substitutions Any cheese that melts easily works here – cheddar, mozzarella, gruyere, or even processed cheese. If you don’t have salami, you can use ham or another thin deli meat. Spinach can also be fresh; just sauté it beforehand. Variations You can add sautéed mushrooms instead of spinach. You can leave out the tomatoes if you don’t have any or don’t like them. You can add a fried or hard-boiled egg between the layers, but it’s not traditional. Serving Ideas The simplest: alongside a green salad or slices of fresh tomatoes. It’s also good with pickles or a cold yogurt dip. Frequently Asked Questions Can I use a different bread than sandwich bread? Yes, any thin and compact slice of bread will work. Too fluffy bread will soak too much. Can I use fresh spinach? Yes. Sauté it for a few minutes with salt and butter, just until it wilts. If I don’t want salami or tomatoes, what else can I fill the sandwich with? You can use sautéed mushrooms, thinly sliced zucchini, or just cheese for a simple croque monsieur. Can it be made without an oven? You need the oven for the cheese sauce to melt properly and for the sandwich to brown evenly. Can I make the recipe without milk? You need milk for the sauce. If you have an intolerance, you can try using plant-based milk, preferably a creamy one (like soy or oat milk). Nutritional Values Approximately, one sandwich has about 350-400 kcal, depending on the cheese and deli meat used. Protein: about 15-20g; carbohydrates: 30-35g; fats: 15-20g. If you use more cheese or salami, the calories will increase. The values are approximate, not precise. Storage and Reheating It’s best eaten immediately, fresh and hot. I don’t recommend saving it for the next day, as the bread will become too soggy. If you do have leftovers, you can reheat it for a few minutes in the oven, directly on the rack, to regain some of the crispy texture. It won’t be as good in the microwave.

Croque monsieur my way or a little indulgence on rainy evenings

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